What are you brewing II ?

[NickB]

Might get a quick summer ale in when I get home this arvo.

50% Galaxy
45% Ale
2% Med Crystal
2% Melanoidin
1% CaraPils

Southern Cross at 60 & 20
Little bit of Amarillo at 5

Will be aiming for a nice session beer, around 3.5% ABV.

Yum.

Cheers!

 

[65bellett]

Just doing an Aussie pale with 50/50 Ale and Pils malt and about 38 IBU's of POR pellets. This is my second Aussie pale ale for the year hopefully by Christmas I will have my ultimate house ale.

 

[Ross]

Kegged an Imperial PA & a CAP (100% Nelson Sauvin) last night & filled the empty 2 fermenters today with
a Roggenbier (50%+ Rye) & a double Chocolate Porter. I've used Cocoa instead of choc bars this time & first impressions aren't as good,
but guess it's a bit early to be sure.


Cheers Ross

 

[Belgrave Brewer]

I've got an Amber coming out of secondary and going into the keg at the end of the week (Thanks Ross!)

I'm doing 2 Pale Ales this week for a friends B-Day party, and am going to create a clone for Rogue's Imperial Stout, to be done as soon as the Pale Ales are out primary.

 

[yardy]

happily burping away is the all D Saaz Summer Ale, 4500 MO, 500 Car Wheat, 500 Wheat US-05 @ 18*C.

filled the empty 2 fermenters today with a Roggenbier (50%+ Rye) & a double Chocolate Porter.

Cheers Ross

how did the sparge go with this one Rossco ?

Cheers
Yardy

 

[Ross]

how did the sparge go with this one Rossco ?

Cheers
Yardy

Hi Yard,

I needed an extra 7L of sparge water. That Rye sure soaks up the liqour B)

cheers Ross

 

[randyrob]

two of my favourite brews to kick of 2008

Waggin' Tail Pale (APA) followed by Nine Lives Ale (IPA)

====================================

WAGGIN TAIL PALE

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 9.05
Anticipated OG: 1.049 Plato: 12.18
Anticipated EBC: 11.6
Anticipated IBU: 34.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
86.2 7.80 kg. JWM Export Pilsner Australia 1.037 3
5.5 0.50 kg. JWM Wheat Malt Australia 1.040 4
5.5 0.50 kg. Weyermann Munich I Germany 1.038 15
2.8 0.25 kg. JWM Crystal 140 Australia 1.035 145

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Magnum Pellet 13.10 21.5 60 min.
17.00 g. Amarillo Pellet 8.90 3.3 15 min.
33.00 g. Cascade Pellet 6.70 4.8 15 min.
17.00 g. Amarillo Pellet 8.90 2.1 5 min.
33.00 g. Cascade Pellet 6.70 3.0 5 min.
17.00 g. Amarillo Pellet 8.90 0.0 0 min.
33.00 g. Cascade Pellet 6.70 0.0 0 min.


Yeast
-----

White Labs WLP001 California Ale

====================================

NINE LIVES ALE

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 25.00 Wort Size (L): 25.00
Total Grain (kg): 7.81
Anticipated OG: 1.069 Plato: 16.88
Anticipated EBC: 18.2
Anticipated IBU: 70.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 70 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
93.6 7.31 kg. JWM Traditional Ale Malt Australia 1.038 7
6.4 0.50 kg. Weyermann Melanoidin Germany 1.037 70

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
60.00 g. Nugget Pellet 9.80 70.5 60 min.
200.00 g. Cascade Whole 6.70 0.0 0 min.


Yeast
-----

White Labs WLP001 California Ale

 

[Adric Hunter]

I just bottled a Blackrock Cider made with mainly dextrose with a bit of malt and apple Schnapps, and i just started drinking marvilous pale ale which i made up out a Coopers Australian Pale Ale Kit and Coopers Brew Enhancer 2 with about ten grams of Cascade finishing hops

 

[Doc]

A brew work from home day today.
Two cubes of Bavarian Dunkelweizen, and kegged the lasted RyeIPA which came in great at 7.5% and is tasting mighty fine. :beerbang:
American Red going into the fermenter tonight. Got a lot of real work done too. A very productive day.

Doc

 

[Duff]

Picked up 5 sacks of grain Saturday and fired up the mash tun yesterday :beerbang:

Brewed a Blonde style, 60 Pilsner, 40 Wheat. NB to bitter and Saaz plugs to flavour, fermenting now with US-05.

Hope to brew this long weekend with all the family here (again). Plan to do a CAP. Still to buy a chest freezer to ferment in. Need it up here, today was 35C in the house.

Cheers.

----------

08-03 CAP

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 9.00
Anticipated OG: 1.054 Plato: 13.36
Anticipated SRM: 3.0
Anticipated IBU: 31.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
77.8 7.00 kg. Weyermann Pilsner Germany 1.038 2
22.2 2.00 kg. Flaked Corn (Maize) America 1.040 1

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
35.00 g. Super Alpha Pellet 11.00 23.9 60 min.
50.00 g. Czech Saaz Plug 2.20 4.1 20 min.
50.00 g. Czech Saaz Plug 2.20 2.5 10 min.
25.00 g. Czech Saaz Plug 2.20 0.7 5 min.


Yeast
-----

DCL Yeast S-189 SafLager German Lager

 

[T.D.]

Picked up 5 sacks of grain Saturday and fired up the mash tun yesterday :beerbang:

Brewed a Blonde style, 60 Pilsner, 40 Wheat. NB to bitter and Saaz plugs to flavour, fermenting now with US-05.

Hope to brew this long weekend with all the family here (again). Plan to do a CAP. Still to buy a chest freezer to ferment in. Need it up here, today was 35C in the house.

Cheers.

G'day mate, good to see you've got the brewery up and running!

So did you ferment the blonde @ 35degC??? :lol:

 

[Pumpy]

This was done using the Craftbrewer Weizen yeast
I have had a pint and not quite carbonated


Pumpy's Weizen
Weizen/Weissbier


Type: All Grain
Date: 4/01/2008
Batch Size: 40.00 L
Brewer: Pumpy
Boil Size: 50.78 L
Asst Brewer:
Boil Time: 90 min Equipment: My Equipment 40
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.25 kg JWM Wheat Malt (3.9 EBC) Grain 48.35 %
2.12 kg Vienna Malt (12.0 EBC) Grain 24.12 %
2.12 kg Weyermann Pilsner (3.9 EBC) Grain 24.12 %
0.30 kg Weyermann Caramunich II (124.1 EBC) Grain 3.41 %
110.00 gm Hallertauer Hersbrucker [2.20 %] (30 min) Hops 11.4 IBU
35.00 gm Hallertauer Hersbrucker [2.20 %] (15 min) Hops 2.3 IBU



Beer Profile

Est Original Gravity: 1.053 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.07 % Actual Alcohol by Vol: 0.65 %
Bitterness: 13.7 IBU Calories: 90 cal/l
Est Color: 13.5 EBC Color: Color


Mash Profile

Mash Name: Decoction Mash, Double Total Grain Weight: 8.79 kg
Sparge Water: 23.91 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Decoction Mash, Double Step Time Name Description Step Temp
20 min Protein Rest Add 36.68 L of water at 52.7 C 50.0 C
60 min Saccharification Decoct 11.84 L of mash and boil it 63.9 C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C



Mash Notes: Used for some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 226.6 gm Carbonation Used: -
Keg/Bottling Temperature: 15.6 C Age for: 28.0 days
Storage Temperature: 11.1 C

Notes

 

[Stuster]

This was done using the Craftbrewer Weizen yeast
I have had a pint and not quite carbonated

How did it taste anyway, Pumpy?

 

[Screwtop]

This was done using the Craftbrewer Weizen yeast
I have had a pint and not quite carbonated
Pumpy's Weizen
Weizen/Weissbier


Type: All Grain
Date: 4/01/2008
Batch Size: 40.00 L
Brewer: Pumpy
Boil Size: 50.78 L
Asst Brewer:
Boil Time: 90 min Equipment: My Equipment 40
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.25 kg JWM Wheat Malt (3.9 EBC) Grain 48.35 %
2.12 kg Vienna Malt (12.0 EBC) Grain 24.12 %
2.12 kg Weyermann Pilsner (3.9 EBC) Grain 24.12 %
0.30 kg Weyermann Caramunich II (124.1 EBC) Grain 3.41 %
110.00 gm Hallertauer Hersbrucker [2.20 %] (30 min) Hops 11.4 IBU
35.00 gm Hallertauer Hersbrucker [2.20 %] (15 min) Hops 2.3 IBU



Beer Profile

Est Original Gravity: 1.053 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.07 % Actual Alcohol by Vol: 0.65 %
Bitterness: 13.7 IBU Calories: 90 cal/l
Est Color: 13.5 EBC Color: Color


Mash Profile

Mash Name: Decoction Mash, Double Total Grain Weight: 8.79 kg
Sparge Water: 23.91 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Decoction Mash, Double Step Time Name Description Step Temp
20 min Protein Rest Add 36.68 L of water at 52.7 C 50.0 C
60 min Saccharification Decoct 11.84 L of mash and boil it 63.9 C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C



Mash Notes: Used for some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 226.6 gm Carbonation Used: -
Keg/Bottling Temperature: 15.6 C Age for: 28.0 days
Storage Temperature: 11.1 C

Notes

Aim for 3 or even 3.2 volumes in Weizens Pump!

 

[T.D.]

How did it taste anyway, Pumpy?

Not sure about the Craftbrewer version but I have been really impressed with the Fermentis WB-06. For a dried yeast it really produces a respectable Weizen. In particular a Weizen that a mate made recently with that yeast was up there with any wheat I've tried at a Bavarian Beer Cafe or the like.

 

[KoNG]

Not sure about the Craftbrewer version but I have been really impressed with the Fermentis WB-06. For a dried yeast it really produces a respectable Weizen. In particular a Weizen that a mate made recently with that yeast was up there with any wheat I've tried at a Bavarian Beer Cafe or the like.

 

[warrenlw63]

Not sure about the Craftbrewer version but I have been really impressed with the Fermentis WB-06. For a dried yeast it really produces a respectable Weizen. In particular a Weizen that a mate made recently with that yeast was up there with any wheat I've tried at a Bavarian Beer Cafe or the like.

Particularly good for when one locks oneself out of the house. :lol:

Warren -

 

[Duff]

G'day mate, good to see you've got the brewery up and running!

So did you ferment the blonde @ 35degC??? :lol:

Whoops, forgot that part. Although I would be able to ferment faster and get beers back in the kegs.....

Keen on brewing a Weizen shortly up here K

*cough*receipe*cough*

 

[KoNG]

Particularly good for when one locks oneself out of the house. :lol:

Warren -

yep, how good was that.. lock my house keys in the house, but randomly have a garage key.?!?!?
heeeeellooo Keg fridge.....

Whoops, forgot that part. Although I would be able to ferment faster and get beers back in the kegs.....
Keen on brewing a Weizen shortly up here K

*cough*receipe*cough*

will dig it up for you Duff, i'll try and flick you the BS file too.
tis nothing special, but caramel wheat plays a role.

 

[0M39A]

bottled my extract ESB today

was
3kg light dried extract
200g 120ebc crystal
100g 60ebc crystal
300g white sugar

25g super alpha @ 60min
35g EKG @20min
35g EKG @ whirlpool

23L, fermented with s-04 @ 18C

last longneck i was bottling only got to 3/4 full, so i obviously couldnt let it go to waste, so down the hatch it went. just finished, and even though it was a little warm and had pretty much no carbonation to speak of, it was lovely

now in the process of brewing an american IPA hopburst style

3.5kg light dried extract
500g dextrose
200g 60ebc crystal

15g POR @ 60min (done this recipe before, could have done with a touch more bitterness so trying it out this time)

hopburst mix of 50g cascade, amarillo and golden cluster
starting at 30min and adding some every 5min thereafter.

fermenting with s-04 (thought i had some us-05 but it turns out i dont :'( ahh well, s-04 is better than nothing)

 

[warra48]

This one is in the fermenter in the fridge at present.

Marching In Mrzen 19
Oktoberfest/Marzen


Type: All Grain
Date: 14/01/2008
Batch Size: 22.00 L
Brewer: Robert
Boil Size: 31.00 L Asst Brewer: Elsie
Boil Time: 75 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
3.00 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 54.55 %
2.00 kg Munich Malt - 10L (19.7 EBC) Grain 36.36 %
0.25 kg Melanoiden Malt (39.4 EBC) Grain 4.55 %
0.25 kg Vienna Malt (6.9 EBC) Grain 4.55 %
42.04 gm Sterling [5.90 %] (45 min) Hops 25.5 IBU
28.03 gm Sterling [5.90 %] (15 min) Hops 9.2 IBU
14.01 gm Sterling [5.90 %] (5 min) Hops 1.8 IBU
5.00 gm Irish Moss (Boil 15.0 min) Misc
1 Pkgs German Lager (White Labs #WLP830) [Starter 35 ml] Yeast-Lager



Beer Profile

Est Original Gravity: 1.057 SG
Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.77 % Actual Alcohol by Vol: 6.13 %
Bitterness: 36.5 IBU Calories: 478 cal/l
Est Color: 16.2 EBC Color: Color


Mash Profile

Mash Name: Decoction Mash, Double Total Grain Weight: 5.50 kg
Sparge Water: 14.06 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Decoction Mash, Double Step Time Name Description Step Temp
35 min Protein Rest Add 22.95 L of water at 52.5 C 50.0 C
20 min Saccharification Decoct 7.37 L of mash and boil it 63.9 C
20 min Saccharification Decoct 4.49 L of mash and boil it 70.0 C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C



Mash Notes: Used for some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.

 

[KoNG]

Duff,
here's the recipe you asked for.. nothing much to it.
Been pitching the WB06 at 17*C then holding it around 18-19*C for most of the ferment, before letting it go up to 22*C.
This has been giving me some half decent banana (thats all of course if you are going to use the dry wheat.. haha)
(ps. can you flick me another email, your old address keeps popping up.. )

Beers
KoNG


Zossen 60
Brew Type: All Grain Date: 21/12/2007
Style: Weizen/Weissbier Brewer: Dowdy
Batch Size: 27.00 L Assistant Brewer:
Boil Volume: 31.60 L Boil Time: 60 min
Brewhouse Efficiency: 70.00 % Equipment: KoNG's Brury
Actual Efficiency: 72.44 %
Taste Rating (50 possible points): 35.0
Ingredients
Amount Item Type % or IBU
3000.00 gm Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 54.55 %
2000.00 gm Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 36.36 %
300.00 gm Caramel Wheat Malt (90.6 EBC) Grain 5.45 %
200.00 gm Acidulated (Weyermann) (3.5 EBC) Grain 3.64 %
20.00 gm B Saaz [8.00 %] (60 min) Hops 17.7 IBU
1 Pkgs Bavarian Wheat (DCL Yeast #WB-06) Yeast-Ale

Beer Profile
Estimated Original Gravity: 1.044 SG (1.044-1.052 SG) Measured Original Gravity: 1.046 SG
Estimated Final Gravity: 1.013 SG (1.010-1.014 SG) Measured Final Gravity: 1.009 SG
Estimated Color: 12.1 EBC (3.9-15.8 EBC) Color [Color]
Bitterness: 17.7 IBU (8.0-15.0 IBU) Alpha Acid Units: 5.6 AAU
Estimated Alcohol by Volume: 4.10 % (4.30-5.60 %) Actual Alcohol by Volume: 4.82 %

 

[MrChokChai]

hmmmm seems i am a bit ot of my league here but what the heck

i love ginger beer

both with and without alcohol

i am developing the best ginger beer in the world

i am trying all diffrent styles and processes

when i have it refined i will post it till then i would take on any advice

mcc

 

[sam]

Haven't brewed in a while, but warming up with an IPA.

13lb Pale (85ish)
2lb Munich (10ish)
0.5lb Crystal 40 (5ish)

1oz Columbus @60
1oz Columbus @15
0.5 Cascade @15
1oz Columbus @0
0.5oz Cascade @0

All flowers. Sorry about the units - thats what my hb store guy uses, I start talking metric and we both get confused, so Imperial it is. I guess it will come to about 1065, and 70+ IBU's.

Yeast will prob 1056. Has anyone used Ringwood in a NW style IPA? Any comments? Wazza?

sam

 

[warrenlw63]

G'day Sam, how's things?

Ringwood in an IPA? Not so sure. Going to have a few things to deal with... High FG, quite a bit of diacetyl (this yeast leaves quite a bit) and a "very" estery profile that's going to compete with your hops.

Probably be a little tempted in an English IPA. Maybe not American though.

Warren -

 

[T.D.]

yep, how good was that.. lock my house keys in the house, but randomly have a garage key.?!?!?
heeeeellooo Keg fridge.....
will dig it up for you Duff, i'll try and flick you the BS file too.
tis nothing special, but caramel wheat plays a role.

Hey, hold on a minute... who said it was your wheat beer KoNG??? I have more than one friend you know!!! :lol:

Well, err, ok fine, it was your recipe...

Give it a go Duff, its a nice brew.

 

[T.D.]

Whoops, forgot that part. Although I would be able to ferment faster and get beers back in the kegs.....

What can you do when you've gotta build stocks up after a big move interstate?! Grain to brain in 48 hours! Nice! :lol:

 

[bconnery]

Double brew day for Australia Day...

Style: English Ordinary Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 31.00 L
Estimated OG: 1.037 SG
Estimated Color: 27.6 EBC
Estimated IBU: 27.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2800.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 83.58 %
250.00 gm Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 7.46 %
100.00 gm Caramel/Crystal Malt -120L (236.4 EBC) Grain 2.99 %
100.00 gm Caramunich II (Weyermann) (124.1 EBC) Grain 2.99 %
100.00 gm Chocolate - Pale (700.0 EBC) Grain 2.99 %
10.00 gm First Gold [7.50 %] (60 min) Hops 10.9 IBU
10.00 gm Goldings, East Kent [5.00 %] (60 min) Hops 7.3 IBU
10.00 gm Goldings, East Kent [5.00 %] (15 min) Hops 3.6 IBU
10.00 gm First Gold [7.50 %] (15 min) Hops 5.4 IBU
10.00 gm Goldings, East Kent [5.00 %] (0 min) (AroHops -
10.00 gm First Gold [7.50 %] (0 min) Hops -
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale



Recipe: larger
Brewer: Mooshells
Asst Brewer:
Style: German Pilsner (Pils)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 32.00 L
Estimated OG: 1.045 SG
Estimated Color: 6.6 EBC
Estimated IBU: 29.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3750.00 gm Pale Malt, Galaxy (Barrett Burston) (3.0 EGrain 90.36 %
250.00 gm Munich I (Weyermann) (14.0 EBC) Grain 6.02 %
150.00 gm Cara-Pils/Dextrine (3.9 EBC) Grain 3.61 %
20.00 gm B Saaz [7.00 %] (40 min) Hops 17.2 IBU
25.00 gm B Saaz [7.00 %] (15 min) Hops 12.1 IBU

 

[winkle]

Brewing up a batch of Warren's Mild as a mid-strenght beer for a mates house-tap.
Mashing as I type, hot work today but the pool and a few cold ones should fix that in a couple of hours
Have to like Monday holidays.

 

[warrenlw63]

Brewing up a batch of Warren's Mild as a mid-strenght beer for a mates house-tap.
Mashing as I type, hot work today but the pool and a few cold ones should fix that in a couple of hours
Have to like Monday holidays.

Hope you like it Winkle... Don't forget being mid strength means it will be gone in half the time.

Just finished an APA. Cleaning the gear up now.

Warren -